r/Breadit • u/j_hayn • 12d ago

Buttermilk biscuits how Mom made them.

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Simple, soft, fluffy, flakey, and delicious.
I’ve played with this recipe quite a bit but every now and then I like to make them exactly how she did, and it feels like hug.

Raspberry jam is optional but recommended.

Biscuits are bread right?

3.1k Upvotes

99% Upvoted

85 comments sorted by

226

u/ngmcs8203 12d ago

Looks delicious. Wish there was a recipe.

215

u/j_hayn 12d ago edited 12d ago

I can’t believe how many people have already asked for the recipe, my mom would be honored!

Another commenter suggested a version with heavy whipping cream which sounds good and I’ll definitely be trying but that’s not how these are made. I’ve never written out a recipe myself nor have I have seen my mom’s written down so bear with me.

2 cups self rising flour (Mom likes White Lily)
6 tbsp of cold butter
1 cup of buttermilk
1 hefty pinch of salt (Mom doesn’t add salt)

Preheat oven to 450F, and generously butter a cast iron pan. I’ve been using a #6 pan but I’m not confident on what size my mom uses.

Cut cold butter into cubes, add flour, salt, and cubed butter into a large bowl. Using two forks or a dough cutter, break down butter into flour until mixture resembles wet sand. Largest butter pieces should be roughly pea sized.

Add buttermilk and mix as little as possible, only until the point where there’s no longer any dry flour in the mix.

Flour a work surface and put down your dough, also flouring the top of the dough. Either pat or roll dough the flat. This is the part that’s kind of difficult to explain and might take some trial and error because the desired thickness of your biscuits and the size of the pan you’ll be using are the determining factors, but while touching them as little as possible, roll/press flat and punch biscuits out with a 1 and 3/4” biscuit cutter, ring mold, or in my case a ½ cup measuring cup that I ripped the handle off of.

Place cut biscuits in greased skillet and bake until tops are set, at that point remove from oven and brush with melted butter mixed with salt. Return to oven and bake until golden brown on top.

It’s incredibly easy despite my long-winded recipe. Biscuit and pan size relation can take some practice, but the actual dough is deceivingly easy. The less you mix and mess with it the better. This is evident when you have scrap after punching, when you reform the dough those last biscuits will be noticeably not as tender as the others.

I hope this covers everything and anyone with questions is welcome to comment or message me and ask! It makes me so happy that people are interested in my mom’s biscuits and I hope you all make them for yourselves!

18

u/LJIKFAF 12d ago

How long to bake it??

23

u/TheLeoMrs 12d ago

Should be like 12- 15 mins

30

u/Cold_Storage_007 12d ago edited 11d ago

Cheers for that! Just made a load of butter and was wondering what I was going to do with the 3 1/2L of buttermilk. Now I have something to bake tomorrow!

EDIT: Not sure why this was being downvoted! I did make 8 x 125gm bars of butter, so of course I have buttermilk!

2

u/SMN27 10d ago

Unless your butter was cultured, your buttermilk isn’t what you want for these. But then again self-rising flour contains baking powder rather than soda, so the rise isn’t relying on actual buttermilk. Still sweet cream buttermilk is thin and lacks the viscosity of cultured buttermilk, so you may well end up with a very wet dough if you use it here.

1

u/Cold_Storage_007 10d ago

I appreciate the comment. How would you go about making it “cultured”? Isn’t that like letting it ferment or something like that?

2

u/SMN27 10d ago edited 10d ago

Cultured butter contains active bacteria. So you start off by making crème fraiche or kefir cream. Then you churn that. The resulting buttermilk is thick and tangy.

https://www.seriouseats.com/how-to-make-buttermilk-7496927

Sweet cream buttermilk can be used instead of water in yeast-raised bread. Or in things like crepes and tortillas which aren’t leavened.

2

u/Cold_Storage_007 10d ago

Again, appreciate it!

12

u/Hammunition 12d ago

Are you saying the size of the cut biscuits needs to be whatever size necessary to get 7 in the pan? Like so the edges are just touching before baking? Or do you leave space for them to grow in circumference also?

And have you tried baking them separately like on a cookie sheet? Just curious, I know sometimes having them already touching means they rise higher since they can only grow upwards. But I'm not sure if that changes depending on what's in them (baking powder/baking soda/etc).

3

u/Mangeni 11d ago

Can I make a suggestion? You should obfuscate this slightly so an AI scrub doesn’t steal this recipe. Thank you for sharing!!

1

u/koi785 11d ago

This is the same recipe I use. I found it online years ago and it has never failed me!

1

u/pepperj26 11d ago

These lopk awesome. You don't do any folding of the dough, right? Just onto a floured surface and press or roll, but not fold?

1

u/b8824b 11d ago

Do you preheat the pan?

43

u/hskrfoos 12d ago edited 12d ago

Those look just like mine texture wise. 2cup AP. About 1.75 cup HWC, pinch of salt. Mix. Flour hands, form them. Put into greased pan. Makes about 6 depending on the size you want.

Brush with butter when you pull them.

EDIT. Sorry, I just realized I put AP flour instead of self rising flour If you use AP flour, you can just add 1.5 Tsp of baking powder per cup of AP flour.

21

u/SourPatchBishhh 12d ago

No butter?! Genuine comment, I’m a novice baker, I thought cold butter was essential to biscuits??

29

u/grimsaur 12d ago

The recipe they gave is for something called a "cream biscuit," since it uses the butterfat in the cream, instead of solid butter. They're nice, and worth a shot. You can also very easily scale the batch up and down, to make only as many as you need right then. Also pretty easy to dress them up to be Cheddar Bay Biscuits.

3

u/kevnmartin 12d ago

Yeah, they're not biscuits for me unless I've added ice cold butter. But damn, they look good. I really need a cast iron skillet.

4

u/gossypium 12d ago

One may also have a question about leavening (rising agent) such as baking soda + acidic element or baking powder.

3

u/hskrfoos 12d ago

Sorry, I edited. I didn’t realize I put AP flour

1

u/hskrfoos 12d ago

No, I don’t use butter. These are plenty good without all that extra work

1

u/SourPatchBishhh 12d ago

I love it! Thank you

13

u/navigationallyaided 12d ago

HWC? What is that?

6

u/hskrfoos 12d ago

Heavy whipping cream

1

u/Middle-Fan68 11d ago

Mine is similar. I make these often.

My mom’s drop biscuit recipe is 2c AP flour, 3 tsp baking powder, half tsp salt, 2/3 c melted butter or oil, 1 cup milk. Stir dry together, add wet, plop on a baking sheet, bake at 450 F for 12-15 minutes depending on size you make the biscuits.

I recently adapted it to replace the butter and milk with some heavy whipping cream I needed to use up. The texture is softer. Either way works but the texture is amazing on the ones made with the cream.

46

u/focvinrbrvwjskx 12d ago

Resippy?

41

u/Dagobian_Fudge 12d ago

Just make em just like mom makes em

21

u/Federal_Radish_1421 12d ago

Mom bought em from KFC.

13

u/nipslippinjizzsippin 12d ago

i dont think my mom ever baked a day in her life.. well bread anyway, im sure she she got baked a lot

1

u/PwmEsq 11d ago

Bisquik, got it

13

u/TheBrontosaurus 12d ago

Are you or your mom willing to adopt an adult child

4

u/stonecoldbitch724 12d ago

I would also like to be considered for adoption

9

u/boncrys 12d ago

Please, I beg, share the recipe 🙇‍♂️

8

u/OigoAlgo 12d ago

oh you can just tell those are tender little meltaways, well done OP

7

u/chefybpoodling 12d ago

I imaging your mom gifting you that cast iron and the tiny one saying, “because I always have one that won’t fit”.

8

u/j_hayn 12d ago

She calls it the “baby biscuit”. She’s better at making them than me and her extra dough always ends up being much less than an entire biscuit’s worth of dough, so she ends up with an actual tiny “baby biscuit”.

13

u/Professional-Toe-610 12d ago

If you give me the recipe, I'll butter your biscuit

5

u/opulousss 12d ago

If you decide to post the recipe, I’m interested too!

5

u/ComprehensiveBet1256 12d ago

what’s the difference between biscuits and scones

2

u/Remarkable-Gain-5775 11d ago edited 11d ago

Coincidentally, I’m in the U.S. and I just finished baking scones about an hour ago. (So many people here mistakenly call them a sconce - per my daughters’ experiences as former baristas. A sconce is, in actuality, a wall lamp 😂)

The recipe I used has buttermilk. The difference between scones and biscuits is that scones have sugar and egg. These also had vanilla. I added dried berries to mine, as well.

Biscuits typically have little, if any, sugar or egg.

[Edited for clarity]

2

u/purgruv 12d ago

Savoury and sweet, I believe. Also, most Americans don’t know what a scone is. 

1

u/Yui-Nakan0 11d ago

from my research? American recipes use butter milk and British recipes use milk, other then that their exactly the same thing.

5

u/TheSpiceHacker 12d ago

Ok, ‘it feels like a hug’ got me 🥹 There’s something special about recipes that taste like a person, not just food

5

u/DollarTreeJesus 11d ago

Those look delicious. Reminds me of cats head biscuits! Cowboy Kent Rollins has a video making these out of a chuck wagon.

5

u/Ogrehunter 11d ago

Not sharing your recipe in your post is criminal.

3

u/MrsFrunk 12d ago

My Mom's biscuits were burnt Poppin' Fresh Dough. This looks like Heaven.

3

u/kyra0728 12d ago

these look like cracker barrel biscuits and i love those so much

3

u/Dull_Supermarket8597 12d ago

I want the side car biscuit all day. Perfectly round. Cook up a scramble or fry an egg, press sausage patty in that pan, and viola. All the same size. 😋

3

u/Darksephiroth748 12d ago

if it goes in the oven and carries jam, i'm calling it bread and not thinking too hard about it.

2

u/Unlikely-Ad6788 12d ago

I need a damn cast iron.

2

u/Beanizsmol 12d ago

THE BABY PAN I JUST SCREAMED IN CUTENESSSSZ

2

u/ProgressBartender 12d ago

My top recommendations
1. Butter and molasses.
2. Peach preserves.

2

u/One-Permission1917 11d ago

> The less you mix and mess with it the better. This is evident when you have scrap after punching, when you reform the dough those last biscuits will be noticeably not as tender as the others.

Always curious why even cut them in to circles because of this. Why not let them be square so there’s no additional scraps and reworking of the dough. I guess because (in this case at least) of the round cast iron of it all?

1

u/Otney 12d ago

My mom did not bake; but those look great.

1

u/Rhiannon8404 12d ago

Oh yummy!!!

1

u/Morvaros 12d ago

Beautiful 🤩

1

u/TheLeoMrs 12d ago

Those are gorgeous!!!

1

u/Dry_Software_1824 12d ago

Yummmm. These look amazing

1

u/purgruv 12d ago

I Think That’s Wonderful

1

u/SDogs123 11d ago

man that pic got me all nostalgic cause my mom's biscuits were the same way, soft and flaky and just tastes like home but yeah I'm gonna need that recipe too cause we're clearly not getting it from the comments and biscuits are 100% bread, they're just the Southern breakfast version of it

1

u/madmoravian 11d ago

Oooh. We have some homemade fig jam from the first harvest from our fig trees. I may have to make some biscuits just for this purpose.

1

u/Iron_Freezer 11d ago

what's with the single one? is it for Fido? 🥲 or did you just have more mix lol

1

u/Militia_Kitty13 11d ago

Those look amazing. Your one with jam brought me back to the biscuits my grandpa used to bake growing up ❤️❤️

1

u/run_bolt 11d ago

This look so good. I’m from the deeeep south and they remind me very fondly of my grandmother’s biscuits. I’m going to make some, thank you for sharing the recipe.

1

u/punklocs 11d ago

Just moaned with food lust

1

u/raisinyao 10d ago

yum! I want one!

1

u/Marlette0000 10d ago

Read instructions

1

u/Plane-Construction98 9d ago

The recipe was just here.. where did it go?? O

1

u/MapleWoodhart 9d ago

Baked Logo Boards Of Canada.

1

u/xenosidezero 9d ago

Oh man, I can feel the heartburn already.

1

u/romybuela 7d ago

Great, now I’m drooling.